What are you brewing?

Replies to This Discussion

Permalink Reply by Kelly Ryan on February 1, 2012 at 11:13am

Going pretty simple. 100% Weyermann Premium Pilsner malt, emulating the DuPont Vieille Reserve in that respect. Aiming for a 28°C fermentation temperature and long secondary. Around 30-35 IBU... Gone for Wallonia water chemistry... quite high in carbonates and a decent dose of sulphates.

• ▶ Reply

Permalink Reply by MrC on February 1, 2012 at 11:27am

What happens to the beers brewed on the ePICO brewery? Do they get sold or are they just for Epic consumption? I'd love to try the manuka honey trippel without having to brew one my self.

• ▶ Reply

Permalink Reply by Kelly Ryan on February 1, 2012 at 11:30am

We tend to sup them ourselves :) The Tripel is refermenting in bottle at the moment. Where do you live? If we're in the area, could bring one along to one of our tastings?

• ▶ Reply

Permalink Reply by Mike Neilson on February 1, 2012 at 11:28am

What are they like Kelly? I have 5kg of each and havnt used any of them, Was thinking Saison with them as well.

• ▶ Reply

Permalink Reply by Kelly Ryan on February 1, 2012 at 11:33am

Got about 10 or so different trial varieties. This one is variety 99-38-29. 6.5% alpha. Huge amounts of both lemon peel and orange peel on the rub with an almost boysenberry cheesecake note when you sniff them in the bag itself. Think they'll do wonders in this baby!

• ▶ Reply

Permalink Reply by Mike Neilson on February 1, 2012 at 11:41am

Wicked!! I hope that profile translates into the beer as if that is the case it will be a wicked beer!!

• ▶ Reply

Permalink Reply by Kelly Ryan on February 1, 2012 at 11:43am

Me too :) Even thinking a little 1-2 g/L dry hop wouldn't go astray...

• ▶ Reply

Permalink Reply by Mike Neilson on February 1, 2012 at 11:55am

Yeah if the hops are a working in the primary why not aye!!

• ▶ Reply

Permalink Reply by Mike Neilson on February 1, 2012 at 12:02pm

Im thinking now I need to try it!! Yactotara and Epico swap?

• ▶ Reply

Permalink Reply by Kelly Ryan on February 1, 2012 at 12:03pm

Yeah bro!

Permalink Reply by Raffe on February 1, 2012 at 12:04pm

Right, I have about 82% Pilsener, 12% Wheat, 6% Caramunich, for a 1.051 OG. 34IBU using Styrians and NZ Hallertau. Wondering if that malt bill is too complex now....

• ▶ Reply

Permalink Reply by Kelly Ryan on February 1, 2012 at 12:11pm

Nah, that looks sweet. There's not really a typical Saison grain bill, with some using things like fig juice or Demerara sugar for colour/flavour and others (like Saison de Silly) made by blending a dark ale with a pale brew. Du Bocq go for more malt driven Saisons... That bill will make a great beer!

• ▶ Reply

• ‹ Previous
• 1
• …
• 577
• 578
• 579
• 580
• 581
• …
• 678
• Next ›
• Page